250g green lentils
3 medium shallots
1/2 red onion
1/2 green bell pepper
1 garlic clove
1 bunch fresh flat-leaf parsley
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp whole-grain mustard
1/2 tsp fine salt
Freshly ground black pepper (to taste)
Detailed instructions:
1. Cooking the lentils:
Rinse the lentils in cold water.
Put them in a saucepan of cold, unsalted water (3 times their volume).
Bring to a boil, then simmer over low heat for 20 to 25 minutes, until tender but still firm.
Drain and let them cool completely. See also Quick & Healthy Tuna Fish Salad Recipe
2. Prepare the vegetables:
Finely slice the shallots and red onion.
Cut the half green bell pepper into small cubes.
Chop the garlic clove and flat-leaf parsley.
3. Prepare the dressing:
In a large salad bowl, combine the olive oil, red wine vinegar, and whole-grain mustard.
Add salt and pepper and mix well.
4. Assemble the salad:
Add the cooled lentils to the salad bowl.
Fold in all the sliced vegetables, garlic, and parsley.
Gently toss to coat the lentils with the dressing.
5. Refrigerate (optional but recommended):
Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to develop. Tips & Advice:
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